4 Cups Canola Oil
1/2 Cup Dried Sichuan Peppercorn
1/2 Cup Dried Red Pepper Flakes
1 Piece of Ginger (35g)
3 Star Anise
1 Head of Garlic
1 Tsp Cinnamon
Roughly chop up the head of the garlic.
Slice the ginger into 5-8 pieces.
Cut the scallions into 2-3 inch chunks.
Combine the oil, garlic, ginger, cinnamon, and scallions in a pot.
Simmer to infuse the oil for 20 minutes.
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